Preparation Steps

• In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Sear beef chuck roast on all sides until browned. Remove beef and set aside.
• Add bacon to the pot and cook until crispy. Remove bacon and set aside, leaving the rendered fat in the pot.
• Add the quartered onion and garlic to the pot and sauté until softened, about 5 minutes.
• While the vegetables are sautéing, toast the dried guajillo and ancho chilies in a dry skillet over medium heat for about 30 seconds per side, until fragrant. Do not burn.
• Place the toasted chilies in a heatproof bowl and cover with hot water. Let them soak for 20 minutes until softened.
• In a small dry skillet, toast the cumin seeds, oregano, black peppercorns, cinnamon, and cloves for about 1 minute until fragrant. Let cool slightly.
• Drain the softened chilies and transfer them to a blender. Add the sautéed onion and garlic, toasted spices, beef broth, white vinegar, and salt. Blend until smooth.
• Return the seared beef to the pot. Pour the blended chili sauce over the beef. Add the cooked bacon. The liquid should mostly cover the meat; add more beef broth if needed.
• Bring to a simmer, then reduce heat to low, cover, and cook for 3-4 hours, or until the beef is very tender and shreds easily.
• Remove the beef from the pot and shred it using two forks. Skim off excess fat from the surface of the cooking liquid (the consommé).
• To assemble the tacos, dip each corn tortilla briefly into the hot consommé. Place a portion of shredded beef onto each tortilla. Fold in half.
• Heat a lightly oiled skillet or griddle over medium-high heat. Cook the tacos for 2-3 minutes per side, until crispy and lightly browned.
• Serve the birria tacos immediately, garnished with chopped cilantro and onion. Serve with lime wedges and the consommé on the side for dipping.